Waitrose and Partners
Smoked mackerel kedgeree

Smoked mackerel kedgeree

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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  • 1 tbsp sunflower oil
  • 1 essential Waitrose onion, chopped
  • tbsp curry powder
  • 200g essential Waitrose long grain rice
  • 1 cinnamon stick
  • 2 essential Waitrose Eggs
  • 2 essential Waitrose tomatoes, chopped
  • 300g essential Waitrose hot smoked mackerel fillet, skin removed and flaked
  • 3 tbsp chopped flat-leaf parsley
  • Lemon wedges, to serve


  1. Heat the oil in a wide shallow pan over a medium heat. Add the onion and cook for 5 minutes, then add the curry powder, rice and cinnamon stick. Stir for 1 minute.

  2. Pour in enough water to come 2.5cm above the surface of the rice. Season and bring to the boil, then cover and reduce to a slow simmer. Cook for 12–15 minutes, until the rice is tender.

  3. Meanwhile, bring a small pan of water to the boil, then add the eggs. Cook for 7 minutes, remove and put the eggs in a bowl of cold water. When cool enough to handle, peel and halve.

  4. Discard the cinnamon stick. Stir in the eggs, tomatoes, mackerel and parsley. Serve with lemon to squeeze over.


Typical values per serving when made using specific products in recipe


2,221.7kJ/ 531kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating